Gayatri Singh

I am a professional chef trained from one of the finest culinary schools in the world, The Culinary Institute of America. I have been a culinary enthusiast for as long as can I remember and followed my passion, cooking at home for a little over years and cooking professionally for the past few years. I have worked at The Taj Boston, The Peninsula Tokyo and have done several stages in New York's best restaurants. I have taught Indian cooking in Tokyo, Okinawa and US. Before venturing into professional cooking, I also published a food blog (www.theculinarynirvana.com) back in 2012-13.
If you are in to food, recipes and maintaining a healthy living through good food, you are in a right place! On this page you will learn a good home cooked food "some authentic Indian and some of my creations based on Indian flavours with my own twists" made with all the natural and fresh ingredients.

Paneer Malai Makhani Recipe is a quick and simple recipe to cook for dinners or lunch boxes on weekdays. Since I love the spices of South India and Srilanka, I have fused the spices and method of cooking into this paneer malai makhani recipe.
Serve Paneer Malai Makhani Recipe with Pudina Tawa ...

These Vegetarian Malai Kebabs are a great crowd pleaser. They are incredibly soft, quick and gluten free, yummy starters or horse de vourse for any party. Make these and impress your friends and family. You can even serve these for your tea parties.
Serve Vegetarian Malai Kebab along with Dhaniya Pudina ...